L.A. Times Spaghetti

Name: L.A. Times Spaghetti
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 slices bread; 1/2 lb ground beef; 1/2 lb ground pork; 1 cup water; 1/2 teaspoon salt; 1/2 cup shredded parmesan cheese; 1 clove garlic, crushed; 2 tablespoons oil; 2 lbs tomatoes, peeled and diced or 2 (1 lb) cans of solid pack tomatoes; 1/2 cup water; 1/2 cup chopped onion; 1/2 teaspoon basil; 1/4 teaspoon crushed red pepper flakes; 1/4 cup oregano; 8 ounces thin spaghetti, cooked and drained; 1/2 cup shredded parmesan cheese

Submitted by St. Paul Eric

"20 some years ago my aunt clipped this recipe from the pages of the Los Angeles Times. Whether it had a 'real' title or not I can't say . . . we've just always called it the LA Times Spaghetti. And loved it!"

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Ready In:: 1hr 30mins
Ingredients:: 16
Serves:: 4

ingredients

MEATBALLS
2 slices bread
¹⁄₂ lb ground beef
¹⁄₂ lb ground pork
1 cup water
¹⁄₂ teaspoon salt
¹⁄₂ cup shredded parmesan cheese
1 clove garlic, crushed
2 tablespoons oil
PASTA
2 lbs tomatoes, peeled and diced or (1 lb) cans of solid pack tomatoes
¹⁄₂ cup water
¹⁄₂ cup chopped onion
¹⁄₂ teaspoon basil
¹⁄₄ teaspoon crushed red pepper flakes
¹⁄₄ cup oregano
8 ounces thin spaghetti, cooked and drained
¹⁄₂ cup shredded parmesan cheese

directions

Cook and drain pasta; set aside.
Soak bread in 1 cup water.
Press out as much water as possible and mash smooth.
Mix bread with beef, pork, salt, garlic, and 1/2 c of parmesan cheese.
Shape into small balls and brown in oil in sauce pan; remove from pan and set aside.
Add tomatoes, water, onion, basil, oregano and crushed pepper to the sauce pan; Simmer uncovered for 30 minutes.
Mix sauce and meatballs lightly with cooked spaghetti.
Transfer the entire mixture into a greased, 3 quart casserole dish.
Sprinkle with remaining (1/2 c) parmesan cheese on top.
Cover and bake at 375 degrees for 20 minutes.